Ingredients
Dip:
4 red capsicums
1 tbsp Taralinga Estate Extra Virgin Olive Oil
120g feta, plus extra to serve
2 tbsp Taralinga Extra Virgin Olive Oil
2 tbsp pine nuts (optional)
1 tbsp lemon juice
½ tsp chilli flakes
Salt and pepper, to taste
To serve:
Crusty bread, crackers, veg of choice
Method
- Preheat oven to 200°C and line a baking tray with parchment paper. Place the whole capsicums on the tray and roast for 25-30 minutes or until the skins are charred and blistered, turning them occasionally for even roasting. Remove from the oven and transfer to a heatproof bowl. Cover the bowl with plastic wrap or and let the capsicums cool for about 10-15 minutes. This will help loosen the skins, making them easier to peel. After the capsicums have cooled slightly, carefully peel off the charred skins. Discard the skins and seeds, and roughly chop the roasted capsicum flesh.
- In a food processor, combine the roasted capsicum, feta, olive oil, pine nuts (if using), lemon juice, and chilli flakes. Blend until smooth and creamy, then season as needed with salt and pepper. Transfer to a serving bowl, crumble some extra feta on top and drizzle with olive oil. Serve alongside your preferred accompaniments such as toasted bread, crackers, or fresh vegetables.
